Akamiso, mint and Thai basil marinated black cod

This dish is as simple as it sounds. Simply marinate 4 black cod skin-on fillets with 1 heap tablespoon of akamiso (red miso), one teaspoon of a light extra-virgin olive oil and a few whole leaves of Thai basil and mint (not peppermint). Gently rub the fish fillets with the miso/oil paste, add the leaves (whole) and put them for a minimum of 24 hours in the fridge. I kept them two days but even after three, they were still well balanced and not overpowered in flavors. After the fish has marinated, let it come to room temperature and quickly grill it (2 minutes per side, skin side first) on a non-stick grill pan. A light side of fragrant jasmine rice and you’re set.